CN103859477A - Crisp squid slice and processing method thereof - Google Patents
Crisp squid slice and processing method thereof Download PDFInfo
- Publication number
- CN103859477A CN103859477A CN201410106667.XA CN201410106667A CN103859477A CN 103859477 A CN103859477 A CN 103859477A CN 201410106667 A CN201410106667 A CN 201410106667A CN 103859477 A CN103859477 A CN 103859477A
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- Prior art keywords
- squid
- chip
- crisp
- squid chip
- infiltration
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
Abstract
The invention relates to a crisp squid slice and a processing method of the crisp squid slice. The processing method comprises the steps of preprocessing and slicing the squid, permeating the squid, steaming, permeating and seasoning, drying and dehydrating and puffing. The crisp squid slice is high in puffing rate, and the puffing rate can reach 4, i.e. the size of the puffed crisp squid slice is four times of the size of the squid slice before being puffed, the crisp squid slice is light in color, natural, fine in taste and unlikely to break; moreover, the grease content is low, and the nutrients are rich. The crisp squid slice is puffed and crisp and free from slag particles, so that the problem that the fish puffed food is coarse in taste can be effectively solved. The mechanical slicing way can be adopted, so that compared with other processing method of the fish puffed food, the production efficiency can be effectively improved, and the production cost can be reduced.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of squid crisp pieces and processing method thereof.
Background technology
Microwave bulking is to utilize carry out microwave radiation heating to make the moisture heat absorption vaporization in material, drives a kind of puffing technique of material tissue bulking, and its firing rate is fast, and crisp heated time is short.With respect to extrusion, frying-expansion, microwave bulking can not cause material that unnecessary chemical reaction occurs, and does not increase the grease of crisp, has retained preferably the original local flavor of material and nutritional labeling.But microwave is relatively applicable to expanded starch class material, expanded take protein as main material, if reach good leavening effect, must add the additives such as starch, hardening agent, swelling agent.
Fish protein institutional framework is loose, frangible.Therefore in prior art, the making of fish puffing food often will be oppressed making beating and be beaten and burst, and beat and add salt while bursting in making beating, impel in the flesh of fish myosin stripping of salt dissolubility and form dimensional network structure, namely first make fish gruel, then add the batchings such as starch, reshaping, dry, microwave bulking.This fish puffing food-processing method complex process, product can not keep original feature of raw material, coarse mouthfeel.When the use microwave bulking dog salmon fillet such as Chi Yusen, have following problem: 1. expansion rate is low, maximum expansion rate is only 2.2. shade deviation, before fillet are dry, with after the seasonings such as salt, sugar, monosodium glutamate, fillet are easily sticky in together, and not only expansion rate is low to cause fillet, and color and luster is also poor.3. be difficult to realize suitability for industrialized production, because need avoid fish-bone when section, so be difficult to realize machinery section, can only cut into slices by hand, in addition,, in order to prevent that fillet are sticked together or fragmentation, when dry, also need manual pendulum and turn over sheet, cost human cost and time cost are all very high like this, and production efficiency is low.
Squid aboundresources, amount of fishing is large, raw material is stable, good and cheap and become processing leisure food main aquatic product protein matter resource.But, squid is cephalopod, without spur, there is special myoarchitecture, and moisture is high, while making traditional drying converted products, its muscle protein seriously shrinks sex change, and institutional framework is hard, often goods tough and tensile, be difficult for biting into pieces, as shredded squid coarse mouthfeel, organize hardly, had a strong impact on the edible of the consumer groups such as the elderly, children.Therefore, develop bulk and crisp crisp of the healthy squid of technique simple possible, nutrition and can make up this market vacancy.
Summary of the invention
First object of the present invention is to provide a kind of squid crisp pieces, to make up the blank without squid dilated food in the market, solves crisp coarse mouthfeel of current fish puffing simultaneously, adds the problem that man-hour is frangible, color and luster is dark and expansion rate is low.
The present invention solves by the following technical programs and realizes foregoing invention object: squid meat is made through comprising pretreatment, section, infiltration pretreatment, boiling, infiltration seasoning, drying and dewatering, expanded operation, that pretreated squid is cut into the squid chip that thickness is 1-4mm, soak and within 1-3 hour, permeate pretreatment with pretreating agent, after 60-75 ℃ of boiling 3-5 minute, draining to moisture is 60-65%, with after composite flavoring seasoning after 45-55 ℃ of heated-air drying to water content is 25-45% microwave bulking form.
Pretreating agent formula is: sodium phosphate trimer 0.5%, NaHCO
30.5%, NaCl1%, all the other are water.
Consisting of of composite flavoring: according to squid chip material quality meter, cane sugar powder 3-6%, salt 1.5-3%, flavour nucleotide disodium 0.01%, monosodium glutamate 0.04%, yellow rice wine 2%.
Second object of the present invention is to provide a kind of processing method of squid crisp pieces.
For achieving the above object, the technical scheme of employing is in the present invention: the processing method of described squid crisp pieces, comprises pretreatment, section, infiltration pretreatment, boiling, infiltration seasoning, drying and dewatering and microwave bulking operation, wherein
(1) pretreatment: squid cleans up and gills;
(2) section: squid is cut into the squid chip that thickness is 1-4mm;
(3) infiltration pretreatment: with pretreating agent immersion squid chip 1-3 hour;
(4) boiling: after 60-75 ℃ of boiling 3-5 minute, draining to the moisture of squid chip is 60-65% by squid chip pretreated infiltration;
(5) infiltration seasoning: add composite flavoring in the squid chip of the good water of drop, squid chip is permeated to seasoning 1-3 hour;
(6) squid chip of drying and dewatering: 45-55 ℃ of heated-air drying infiltration seasoning, makes the moisture of squid chip be down to 25-45%;
(7) microwave bulking: by the crisp microwave bulking of squid of drying, or carry out expanded according to the combination of the microwave of 1:1-light wave to squid chip.
After described operation (1) pretreatment, squid is freezed, to facilitate section.
Pretreating agent in operation (3) is by squid chip material quality, sodium phosphate trimer 0.5%, NaHCO
30.5%, NaCl1%, all the other are water.The addition of described pretreating agent is the 70-100% of described squid chip material quality.
Consisting of of composite flavoring in described operation (5): according to described squid chip material quality meter, cane sugar powder 3-6%, salt 1.5-3%, flavour nucleotide disodium 0.01%, monosodium glutamate 0.04%, yellow rice wine 2%.
After operation (6), also by be placed in-3-4 of the squid chip of drying and dewatering ℃ sam, make the moisture distribution in squid chip even.When sam, also add tomato juice taste local flavor material, garlic taste local flavor material or squid cooking liquor condensed cream to the further seasoning of squid chip.
Advantage of the present invention is: the squid crisp pieces expansion rate of the present invention's processing is high, can reach 4, be that squid chip volume after expanded is 4 times of expanded front squid chip volume, light and nature, delicate mouthfeel, be difficult for brokenly, and fat content is low, nutritious.The present invention, by slice thickness, digestion time, boiling temperature and baking temperature, the drying time of controlling squid making squid crisp pieces article construction firm, is difficult for broken.Wherein the control of boiling temperature is mainly to prevent the excessive sex change of squid chip, because the sex change of squid albumen appropriateness can make squid albumen provide suitable network structure for squid chip, be beneficial to microwave bulking moulding and prevent fragmentation, and the appropriate sex change of squid protein also can be controlled the water content of squid chip well, contribute to save time for follow-up drying process, and save the energy.
NaHCO in pretreating agent of the present invention
3except playing raw meat effect and as leavening agent, maintaining in addition the effect of the network structure of squid albumen.Because NaHCO
3be alkalescent, it can impel squid albumen fully to launch in the digestion process of squid chip, forms network structure, is conducive to microwave moulding, is difficult for fragmentation.
Cooking process and pre-treatment treatment operation combine, and can remove reduced sugar and the free amine group in squid chip, can prevent from Maillard reaction occurring when expanded, change squid chip color and luster.
In addition, the sodium phosphate trimer in pretreating agent, except having water holding water retention, can also improve the tender degree of squid crisp pieces, and it makes squid chip bulk and crisp, without slag particle sense, has effectively solved the problem of expanded fillet coarse mouthfeel.
The present invention can carry out mechanized section, therefore compared with the processing method of other fish puffing food, can effectively enhance productivity, and reduces production costs.
The specific embodiment
Describe the processing method of squid crisp pieces in detail below in conjunction with tool present embodiment of the present invention:
Embodiment mono-
Squid cleaned up and gill, after freezing, squid being cut into the squid chip that thickness is 1mm, using by sodium phosphate trimer 0.5%, NaHCO
30.5%, the pretreating agent of NaCl1% and water composition soaks squid chip 1 hour, and the addition of pretreating agent is 70% of squid chip quality, then by squid chip 60 ℃ of boilings after 3 minutes draining to the moisture of squid chip be 65%; Cross toward drop in the squid chip of water and add by squid chip quality, the composite flavoring being formed by cane sugar powder 3%, salt 1.5%, flavour nucleotide disodium 0.01%, monosodium glutamate 0.04%, yellow rice wine 2%, squid chip is permeated to seasoning 1 hour, then the squid chip of 45 ℃ of heated-air drying infiltration seasonings, squid chip is placed in to-3 ℃ of sam 8 hours after the moisture of squid chip is down to 25-45% scope, makes the moisture distribution in squid chip even; After sam completes, will after squid chip microwave bulking, pack.The average expansion rate that records this squid crisp pieces is 3.82.
Embodiment bis-
Squid cleaned up and gill, after freezing, squid being cut into the squid chip that thickness is 4mm, using by sodium phosphate trimer 0.5%, NaHCO
30.5%, the pretreating agent of NaCl1% and water composition soaks squid chip 3 hours, impels squid protein molecular to launch, and improves the tender degree of squid chip finished product simultaneously, improves squid chip finished product color and luster.The addition of pretreating agent is 100% of squid chip.Then by squid chip 75 ℃ of boilings after 5 minutes draining to the moisture of squid chip be 60%; Cross toward drop in the squid chip of water and add by squid chip quality, the composite flavoring being made up of cane sugar powder 6%, salt 3%, flavour nucleotide disodium 0.01%, monosodium glutamate 0.04%, yellow rice wine 2%, to squid chip infiltration seasoning 3 hours; The squid chip of 55 ℃ of heated-air drying infiltration seasonings, squid chip is placed in to 4 ℃ of sam after the moisture of squid chip is down to 25-45% scope, also add tomato juice simultaneously, make tomato juice again permeate seasoning to squid chip, and make the moisture distribution in squid chip even; After sam completes, expanded to squid chip according to the microwave of 1:1-light wave combination, then pack.The average expansion rate that records this squid crisp pieces is 3.59.
Embodiment tri-
Squid cleaned up and gill, after freezing, squid being cut into the squid chip that thickness is 2mm, using by sodium phosphate trimer 0.5%, NaHCO
30.5%, the pretreating agent of NaCl1% and water composition soaks squid chip 2 hours, impels squid protein molecular to launch, and improves the tender degree of squid chip finished product simultaneously, improves squid chip finished product color and luster.The addition of pretreating agent is 85% of squid chip.Then be 65% by squid chip draining to moisture of squid chip after 70 ℃ of boilings; Cross toward drop in the squid chip of water and add by squid chip quality, the composite flavoring being made up of cane sugar powder 5%, salt 2%, flavour nucleotide disodium 0.01%, monosodium glutamate 0.04%, yellow rice wine 2%, permeates seasoning 2 hours to squid chip; The squid chip of 50 ℃ of heated-air drying infiltration seasonings, squid chip is placed in to 2 ℃ of sam after the moisture of squid chip is down to 30%, also add squid cooking liquor condensed cream simultaneously, make squid cooking liquor condensed cream permeate seasoning to squid chip, and make the moisture distribution in squid chip even; After sam completes, expanded to squid chip according to the microwave of 1:1-light wave combination, then pack.The average expansion rate that records this squid crisp pieces is 4.13.
Embodiment tetra-
Squid cleaned up and gill, after freezing, squid being cut into the squid chip that thickness is 1mm, using by sodium phosphate trimer 0.5%, NaHCO
30.5%, the pretreating agent of NaCl1% and water composition soaks squid chip 2 hours, impels squid protein molecular to launch, and improves the tender degree of squid chip finished product simultaneously, improves squid chip finished product color and luster.The addition of pretreating agent is 90% of squid chip.After 70 ℃ of boilings, draining to the moisture of squid chip is 65%; Cross toward drop in the squid chip of water and add by squid chip quality, the composite flavoring being made up of cane sugar powder 4%, salt 2%, flavour nucleotide disodium 0.01%, monosodium glutamate 0.04%, yellow rice wine 2%, permeates seasoning 3 hours to squid chip; The squid chip of 50 ℃ of heated-air drying infiltration seasonings, treats that the moisture of squid chip is down within the scope of 25-45%, will after squid chip microwave bulking, pack.The average expansion rate that records this squid crisp pieces is 3.86.
Claims (10)
1. a squid crisp pieces, is characterized in that: squid meat is made through comprising pretreatment, section, infiltration pretreatment, boiling, infiltration seasoning, drying and dewatering, expanded operation.
2. squid crisp pieces as claimed in claim 1, it is characterized in that: pretreated squid is cut into the squid chip that thickness is 1-4mm, soak and within 1-3 hour, permeate pretreatment with pretreating agent, after 60-75 ℃ of boiling 3-5 minute, draining to moisture is 60-65%, with after composite flavoring seasoning after 45-55 ℃ of heated-air drying to water content is 25-45% microwave bulking form.
3. squid crisp pieces as claimed in claim 1 or 2, is characterized in that: described pretreating agent is by described squid chip material quality, sodium phosphate trimer 0.5%, NaHCO
30.5%, NaCl1%, all the other are water.
4. squid crisp pieces as claimed in claim 2, is characterized in that: the consisting of of described composite flavoring: according to described squid chip material quality meter, cane sugar powder 3-6%, salt 1.5-3%, flavour nucleotide disodium 0.01%, monosodium glutamate 0.04%, yellow rice wine 2%.
5. a processing method for squid crisp pieces, comprises pretreatment, section, infiltration pretreatment, boiling, infiltration seasoning, drying and dewatering and microwave bulking operation, wherein
(1) pretreatment: squid cleans up and gills;
(2) section: squid is cut into the squid chip that thickness is 1-4mm;
(3) infiltration pretreatment: with pretreating agent immersion squid chip 1-3 hour;
(4) boiling: after 60-75 ℃ of boiling 3-5 minute, draining to the moisture of squid chip is 60-65% by squid chip pretreated infiltration;
(5) infiltration seasoning: add composite flavoring in the squid chip of the good water of drop, squid chip is permeated to seasoning 1-3 hour;
(6) squid chip of drying and dewatering: 45-55 ℃ of heated-air drying infiltration seasoning, makes the moisture of squid chip be down to 25-45%;
(7) microwave bulking: by the crisp microwave bulking of squid of drying, or carry out expanded according to the combination of the microwave of 1:1-light wave to squid chip.
6. the processing method of squid crisp pieces as claimed in claim 5, is characterized in that: described pretreating agent is by squid chip material quality, sodium phosphate trimer 0.5%, NaHCO
30.5%, NaCl1%, all the other are water, and the addition of described pretreating agent is the 70-100% of described squid chip material quality.
7. the processing method of squid crisp pieces as claimed in claim 5, is characterized in that: the consisting of of the composite flavoring in described operation (4): according to described squid chip material quality meter, cane sugar powder 3-6%, salt 1.5-3%, flavour nucleotide disodium 0.01%, monosodium glutamate 0.04%, yellow rice wine 2%.
8. the processing method of squid crisp pieces as claimed in claim 5, is characterized in that: after described operation (6), also by be placed in-3-4 of the squid chip of drying and dewatering ℃ sam, make the moisture distribution in squid chip even.
9. the processing method of squid crisp pieces as claimed in claim 8, is characterized in that: when described sam, also add tomato juice taste local flavor material, garlic taste local flavor material or squid cooking liquor condensed cream to the further seasoning of squid chip.
10. a flesh of fish inorganic agent, comprises sodium phosphate trimer, NaHCO
3and NaCl.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410106667.XA CN103859477B (en) | 2014-03-20 | 2014-03-20 | Squid crisp pieces and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410106667.XA CN103859477B (en) | 2014-03-20 | 2014-03-20 | Squid crisp pieces and processing method thereof |
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| CN103859477A true CN103859477A (en) | 2014-06-18 |
| CN103859477B CN103859477B (en) | 2016-07-06 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105747118A (en) * | 2016-03-15 | 2016-07-13 | 安徽农业大学 | Method for making vacuum microwave puffed jerky |
| CN106604649A (en) * | 2014-09-24 | 2017-04-26 | 卡夫食品集团品牌有限责任公司 | Meat crisps and processes for producing same |
| CN106901251A (en) * | 2016-12-30 | 2017-06-30 | 浙江海洋大学 | A kind of production method of new crispy texture squid chip |
| CN109907253A (en) * | 2019-01-07 | 2019-06-21 | 塔尔普(北京)制药技术有限公司 | A kind of preparation method of low-temperature explosion-puffing drying sea cucumber |
| CN110432455A (en) * | 2019-07-30 | 2019-11-12 | 浙江海洋大学 | A kind of production method that non-fried instant squid is crisp |
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| CN101156702A (en) * | 2007-11-26 | 2008-04-09 | 中国农业大学 | Production method of sea cucumber swelling crisp slices |
| CN101606644A (en) * | 2008-06-16 | 2009-12-23 | 太阳化学株式会社 | Cooking food |
| CN101999700A (en) * | 2010-10-21 | 2011-04-06 | 百洋水产集团股份有限公司 | Processing method of tilapia scale leisure food |
| CN102406191A (en) * | 2011-12-09 | 2012-04-11 | 江南大学 | Processing method of crisp-fried fish slices |
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Patent Citations (4)
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| CN101156702A (en) * | 2007-11-26 | 2008-04-09 | 中国农业大学 | Production method of sea cucumber swelling crisp slices |
| CN101606644A (en) * | 2008-06-16 | 2009-12-23 | 太阳化学株式会社 | Cooking food |
| CN101999700A (en) * | 2010-10-21 | 2011-04-06 | 百洋水产集团股份有限公司 | Processing method of tilapia scale leisure food |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106604649A (en) * | 2014-09-24 | 2017-04-26 | 卡夫食品集团品牌有限责任公司 | Meat crisps and processes for producing same |
| CN105747118A (en) * | 2016-03-15 | 2016-07-13 | 安徽农业大学 | Method for making vacuum microwave puffed jerky |
| CN106901251A (en) * | 2016-12-30 | 2017-06-30 | 浙江海洋大学 | A kind of production method of new crispy texture squid chip |
| CN109907253A (en) * | 2019-01-07 | 2019-06-21 | 塔尔普(北京)制药技术有限公司 | A kind of preparation method of low-temperature explosion-puffing drying sea cucumber |
| CN110432455A (en) * | 2019-07-30 | 2019-11-12 | 浙江海洋大学 | A kind of production method that non-fried instant squid is crisp |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103859477B (en) | 2016-07-06 |
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Effective date of registration: 20190710 Address after: 571127 Guilin Ocean Economic Development Zone, Haikou City, Hainan Province Patentee after: Hainan Changzhimao Food Co., Ltd. Address before: 316022 No. 1 Haida South Road, Changshi Island, Lincheng New District, Zhoushan City, Zhejiang Province Patentee before: Zhejiang Ocean University |
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